Sous Chef

• The Club Room and Bar | 96-person capacity
• The Nicklaus Room | 44-person capacity
• The Outdoor Terrace | 118-person capacity
• Grab N Go
• The Ballroom | 200-person capacity
• Men's Grill | 32-person capacity
• Seasonal Pool Grill

• 27-hole Jack Nicklaus Golf Course
• Wellness Center | Fitness Classes | Personal Training | Indoor & Outdoor Pools
• 8 Tennis Courts | 4 Pickleball Courts
• Tennis & Golf Instructional Programming
• Kid Care | Youth Social Events | Summer Camps

Club Overview

• Member Families 685
• Initiation Fee $60,000
• Annual dues $12,396 K
• Gross Volume $18 M
• F&B Volume $3.1 M
• Average age 67
• Board Members 9

Job Duties and Responsibilities:

The Sous Chef position will assist the Executive Chef and the Executive Sous Chef in supervising, managing, overseeing, and assisting all A la Carte, Banquet, and production of culinary operations. This position is responsible for supervising culinary employees, monitoring food and labor costs, scheduling, ordering, inventory, and maintaining the highest professional food quality and sanitation procedures. Reporting to the Executive Chef and the Executive Sous Chef, and working closely with the culinary staff to ensure quality and innovative services and products are offered to the membership.

• Responsible for weekly assignment of work schedules
• Maintain a clean and professional appearance in accordance with uniform standards.
• Communicate any concerns regarding food, pricing, production, delivery, shortages, equipment issues, or personnel matters to the Executive Chef
• Oversee kitchen staff to ensure proper preparation of food items according to Chef's specifications.
• Conduct monthly inventories, pricing, and cost control measures.
• Assume kitchen leadership in the absence of the Executive Chef
• Assist with supervision, coaching, evaluation, promotion, and training of kitchen employees.
• Support Executive Chef with sanitation, safety, menu planning, and production activities.
• Lead by example to promote teamwork, morale, and leadership skills.
• Maintain standards of quality, cost, eye appeal, and flavor of foods
• Collaborate with dining service personnel and maintain open communication with our service managers.
• Assist in food procurement, delivery, and storage.
• Expedite and cook food orders during peak service hours.
• Cooperate with management team on daily food service operations.
• Enforce all club rules and policies outlined in the employee handbook.
• Adhere to operating budgets for sales, food, labor, and overhead costs.
• Ensure consistent high-quality food for all club dining occasions.
• Embrace feedback from members and staff to fulfill culinary needs.
• Conduct regular inspections of food service areas for health code compliance and food safety.
• Provide clear and defined prep and cleaning lists to culinary team daily.
• Attend weekly Food and Beverage BEO Meeting on Tuesdays at 2:00 PM
• Attend weekly Food and Beverage Leadership Meetings on Wednesdays at 2:30 PM

Qualifications:

• Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Skilled professional cooking, knife handling, kitchen safety and sanitation practices, and food handling.
• Ability to take direction, work in a team environment, and work calmly and effectively under pressure.
• Private club experience preferred.
• Degree in Culinarian Arts preferred.
• Minimum of 3 years of progressive leadership experience in the culinary industry.
• At least 18 years of age.
• Ability to lift up to 50 lbs.
• Ability to stand or walk for the duration of the shift.
• Legally authorized to work in the United States.
  

Reports To: Executive Chef, and Executive Sous Chef

Employee Benefits include:

• Paid Vacation and Sick Time
  Available to Full time employees after 90 daysAccrued time may not be used until employee has completed six months of employment
• Health, Dental, Vision Insurance
  Available to employees averaging 30 or more hours per week after 90 days - Employee cost $7.50/weekly
• 6 Paid Holidays
  Available to Full time employees after 90 days
• 401k Retirement Plan
  All employees who complete 1000 hours in a plan year. Governors Club will match the employee contributions $0.50 for every $1.00 up to a maximum of 5%.
• Golfing privileges
  All employees after 90 days - Monday, Tuesday, and Wednesday afternoons
• Tennis privileges
  All employees after 90 days
• Complimentary Meals
  All employees 11am & 4pm
• Continuing Education Scholarships
  Available to all employees and their dependents
• Employee Appreciation Events
  Available to all Employees Holiday social in December

Compensation and Benefits:

This position offers a competitive salary commensurate with qualifications and experience.

Schedule:

This is a full time position. The work schedule will fluctuate and includes nights, weekends, and holidays to support the Club's calendar of events.

To learn more about Governors Club, please visit our website at www.governorsclubnc.com.